Cooking Classes in San Francisco

2017
  • CALIFORNIA CUISINE (SOLD OUT)

    June 2, 2017 6:00 PM

    This California Cuisine class has a menu that highlights the end of spring and the beginning of summer products that we all love. Our first course features a marinated but raw local Halibut with the flavors and style of a Hawaiian poke. One of my favorites! Second course is our version of the Italian bread salad with a nod to Spain’s famous pan con tomate. The fava leaf pesto that brings this dish together is the star here. The peas are so sweet, we’ll be lucky to have any left for the dish while we shell and snack on them. When I think of grilled Tri Tip, I begin to think of summer grilling. This large, flavorful cut of meat is delicious when cooked gently and with care. Come learn how to perfectly grill this steak, you’ll be glad you did all summer long. This moist blueberry pudding cake served with creme anglaise is not to be missed. This class is 4 hours, 4 courses and costs $165.

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  • SUMMER SUPPER (SOLD OUT)

    June 9, 2017 6:00 PM

    This class menu will get us all super pumped for cooking with the bountiful ingredients of summer time. Let’s start with learning how to make the lightest biscuits imaginable. Topped with gobs of this sweet and sour cherry tomato jam, this dish is awesome. Throw in some jamon or fried chicken and you can elevate this to heaven. Next is a shrimp salad, sorta. It’s more like a composed cold dish that features briny shrimp with smashed Brokaw avocados and sweet corn. My absolute favorite dish when lots of people are coming over is a baked pasta. With spicy sausage, oven roasted tomatoes and creamy Bechamel, it’s great for four people or fifty, kids and adults. And then the perfect summer dessert, a mix of as many varieties of summer berries as you can get your hands marinated and then baked with a nutty almond and brown sugar topping. This class is 4 hours, 4 courses and costs $165.

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  • SUMMER SUPPER (SOLD OUT)

    June 16, 2017 6:00 PM

    This class menu will get us all super pumped for cooking with the bountiful ingredients of summer time. Let’s start with learning how to make the lightest biscuits imaginable. Topped with gobs of this sweet and sour cherry tomato jam, this dish is awesome. Throw in some jamon or fried chicken and you can elevate this to heaven. Next is a shrimp salad, sorta. It’s more like a composed cold dish that features briny shrimp with smashed Brokaw avocados and sweet corn. My absolute favorite dish when lots of people are coming over is a baked pasta. With spicy sausage, oven roasted tomatoes and creamy Bechamel, it’s great for four people or fifty, kids and adults. And then the perfect summer dessert, a mix of as many varieties of summer berries as you can get your hands marinated and then baked with a nutty almond and brown sugar topping. This class is 4 hours, 4 courses and costs $165.

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  • JORDAN’S KITCHEN FAVORITES

    June 23, 2017 6:00 PM

    If you have to choose only one Jordan’s Kitchen favorite’s class, it would have to be in the spring or summer time. There’s just so many incredible ingredients to cook with and these are some that I really love. All four of these dishes would be at my “last supper” assuming it would take place in the summer time, served family style on a picnic bench. All are casual, absolutely delicious and go perfectly with several bottles of Rose. And who doesn’t want to learn how to make (better) handmade pasta… This class is 4 hours, 4 courses and costs $165.

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  • KIDS COOKING CAMP (SOLD OUT)

    June 26, 2017 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. Last years camp was such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $450 per child and includes all materials. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

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  • KNIFE SKILLS: CHOP LIKE A PRO

    July 7, 2017 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook. This class is 4 hours and costs $165.

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  • SUMMER SUPPER 2.0

    July 14, 2017 6:00 PM

    This menu is summer at it’s finest. The first course will feature a raw fish preparation using our incredible California wild king salmon. Next is one of my favorite dishes. A sweet, salty and savory salad pairing huge chunks of cured seedless watermelon with rich Marcona almonds, briny olives and a rich but tangy vinaigrette of heirloom tomatoes and lime juice. For the main course we will truss, marinade and slow cook a whole Berkshire pork loin to pair with a smoky grilled peach salsa and fried Japanese peppers. Everyone loves Shishitos! And for dessert this date cake with cardamom and served with a sauce of slow cooked plums is awesome. This class is 4 hours, 4 courses and costs $165.

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  • SUMMER SUPPER 2.0

    July 21, 2017 6:00 PM

    This menu is summer at it’s finest. The first course will feature a raw fish preparation using our incredible California wild king salmon. Next is one of my favorite dishes. A sweet, salty and savory salad pairing huge chunks of cured seedless watermelon with rich Marcona almonds, briny olives and a rich but tangy vinaigrette of heirloom tomatoes and lime juice. For the main course we will truss, marinade and slow cook a whole Berkshire pork loin to pair with a smoky grilled peach salsa and fried Japanese peppers. Everyone loves Shishitos! And for dessert this date cake with cardamom and served with a sauce of slow cooked plums is awesome. This class is 4 hours, 4 courses and costs $165.

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  • KIDS COOKING CAMP, WEEK 2 (SOLD OUT)

    July 31, 2017 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. Last years camp was such a success, we have added a second week. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $450 per child and includes all materials. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

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Students say…

“This is a real cooking class – everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training.”

“Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan’s ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring.”